• Beáta Koréneková
  • Ján Mačanga
  • Martina Brenesselová
  • Igor Sopoliga


In this study the effects of two ways of storage by chilling and vacuum packaging on the physicochemical changes of hunted pheasant meat were determined during the refrigerate storage. Lactic acid, phosphate and pH value in breast and thigh muscle of chilled (n=10) and vacuum packed pheasants (n=10) were evaluated at 1st, 7th and 14th day after weaning. On day 7 lactic acid concentrations significantly increased in thigh (1.63 ± 0.41 g/100g; p ≤ 0.05). On day 14, lactic acid in the nonvacuum packed thigh significantly decreased (0.73 ± 0.56g/100g; p ≤ 0.05) compared to day 7. Significantly higher (p ≤ 0.01) concentrations of lactic acid were recorded in vacuum packed than non-vacuum packed thigh muscles on day 14. In breast, significant difference (p ≤ 0.01) in lactic acid between vacuum and non-vacuum packed meat was observed on day 14 (1.88 ± 0.18, respectively 1.15 ± 0.67g/100g). Increased pH value in non-vacuum packed thigh was observed on day 7 (6.49 ± 0.15g/100g), and in vacuum packed on day 14 (6.42 ± 0.13g/100g). Significantly higher concentrations of phosphates in thigh were recorded on day 7 in both groups, vacuum (0.90 ± 0.17; p ≤ 0.05) and non-vacuum packed meat (0.91 ± 0.10; p ≤ 0.05), in comparison with day 1. The significant decrease (0.68 ± 0.18; p ≤ 0.01) of phosphates in thigh were observed on day 14 in non-vacuum packed thigh. In vacuum-packed thigh the phosphates showed significantly increased level (0.89 ± 0.15; p ≤ 0.05) on day 14 compared with day 1. Our results indicate that the most suitable method of storage of pheasant meat is a combination of chilling and vacuum packing.

Key words: pheasant; meat; lactic acid; pH; vacuum

Author Biography

Beáta Koréneková

Department of Food hygiene and Technology


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